Once December hits, I am all about Christmas cookies and candy ALL THE TIME. I saw a picture of “rocky road” and assumed it was a kind of fudge. Much to my delight – this is simply a super jazzed up chocolate bar.
I am *obsessed* with Tony’s Chocolonely, (which is one of the few truly slave-free chocolate brands) – so I knew that together with marshmallows, nuts, and fruit, this would be an epic holiday treat.
And dang it all if I wasn’t right!!!! This stuff is next level. I HIGHLY recommend making this for a party or to share as a little gift with your neighbors or delivery drivers. If you have it all to yourself, I have to warn you – you won’t be able to stop eating it.
The mix-ins are flexible – use whatever nuts and dried fruit you like (you’ll need 2 cups of mix-ins total)!! I love the festive colors of the pistachios with the dried orange, mango, and cherry… and I love pecans in everything. But you do you! ☺️
In a small pan over low heat, add your nuts and toast for about 5 minutes, stirring every minute. The second you smell the nuts, remove them from the heat. Keep a close eye on them – they burn very quickly!! Set aside.
Chop up all of your chocolate into bite-sized chunks, and place into a large microwave-safe bowl. Microwave in 20 second increments, stirring between each, until the chocolate is nice and smooth. This will take about 2 1/2 minutes, but depends on your microwave.
Once your chocolate is melted, add in your marshmallows, nuts, and fruit – leaving some nuts and fruit aside to sprinkle on top.
Line a square baking pan (8×8”) with parchment and grease it to make sure nothing sticks.
Pour your rocky road mixture into the pan and sprinkle with remaining nuts and fruit.
Place into the fridge for at least an hour, and then chop into small squares.
Remove from fridge about 10 minutes before serving. Enjoy!
Adapted from: Sweetest Menu
Makes: 24-36 pieces
Prep: 35 minutes
Cook: 10 minutes
Total: 45 minutes
- 2 2/3 cups (400g) high quality dark chocolate
- 1 1/3 cups (200g) high quality milk chocolate
- 1 cup (60g) mini marshmallows
- 1 cup (140g) mixed nuts – I used pistachios and pecans
- 3/4 cup (125g) dried fruit – I used orange peel, mango, and cherry
In a small pan over low heat, add your nuts and toast for about 5 minutes, stirring every minute. The second you smell the nuts, remove them from the heat. Keep a close eye on them – they burn very quickly!! Set aside.
Chop up all of your chocolate into bite-sized chunks, and place into a large microwave-safe bowl. Microwave in 20 second increments, stirring between each, until the chocolate is nice and smooth. This will take about 2 1/2 minutes, but depends on your microwave.
Once your chocolate is melted, add in your marshmallows, nuts, and fruit – leaving some nuts and fruit aside to sprinkle on top.
Line a square baking pan (8×8”) with parchment and grease it to make sure nothing sticks.
Pour your rocky road mixture into the pan and sprinkle with remaining nuts and fruit.
Place into the fridge for at least an hour, and then chop into small squares.
Remove from fridge about 10 minutes before serving. Enjoy!
Crunchy Salty Sweet 